- - - - - - - - - - - - - - - - - - - - - - - -
public cookbook

> Become a Member
> Public Cookbook
     Search Recipes
    - Appetizer Recipes
    - Dinner Recipes
    - Dessert Recipes
    - Chicken Recipes

> Cooking Articles
> Partners & Friends

> Main Page
> Contact Us

   See the new Member Comments area below! Now you can add your recipe review, comments, or suggestions to the public recipes.

(printer-friendly version)

Ida's Light as Air Matzoh Balls (Knaidlach)

MyCookbook Recipe Database
MyCookbook Member: MMMMiami
Recipe Category: Appetizer
Recipe Preparation Level: easy
    Carole Kotkin is Food Editor for Wine News Magazine, Manager of The Cooking School at Ocean Reef Club in Key Largo. She is co-author of
    MMMiami—Tempting Tropical Tastes for Home Cooks Everywhere, Henry Holt Publishers.

    Makes 16 Matzoh Balls

    Here are some hints for perfect light matzoh balls. The mixture will be too loose to shape a ball at the start. Instead of adding more matzoh meal,
    refrigerate the mixture and it will firm up. Resist the temptation to lift the cover and peek inside the pot while cooking. Keep the lid on for at
    least 30 minutes. For more healthful matzoh balls I have used vegetable oil instead of the usual schmaltz (chicken fat) or solid shortening.

    4 eggs
    1/2 cup water, chicken broth or seltzer
    6 tablespoons vegetable oil
    2 teaspoons salt
    1/4 teaspoon freshly ground black pepper
    1 teaspoon finely chopped parsley
    1 cup matzoh meal

    Beat the eggs until blended. Stir in the liquid, oil, salt and pepper. Cover and refrigerate for at least 1 hour. Bring 2 quarts of water to a
    gentle boil. Form the matzoh balls with moistened palms, using about 2 tablespoons for each ball. Drop one at a time into the boiling water and
    simmer, covered for about 40 minutes or until they are tender when tested with a toothpick. Remove the matzoh balls with a slotted spoon and add
    them to the chicken soup.

    Do ahead: Refrigerate for no longer than two days. Bring to a simmer and serve.

    Any left over matzoh balls may be sliced and fried to enjoy the next day.

Share |

If you were an actual member, you'd be able to click a button here that would instantly add this recipe to your personal cookbook! Join MyCookbook today - it's free!

Feel free to send this recipe to the Guest member, or even send it to your e-mail using the options below:

The recipe will show up in the member's inBox

The message will show your user name as who sent it

If you were an actual member, you'd be able to offer a review and/or suggestions for this recipe!

Join MyCookbook today - it's free!

- - - - - - - - - - - - - - - - - - - - - - - -

Website Development & Marketing/SEO by: JADA Productions

MyCookbook online cookbook and free recipe software
MyCookbook © 1998-2017 JADA Productions All Rights Reserved.